This is a quick meal you can put together providing you have some roasted eggplant slices tucked away in your fridge like I usually do, but if not it still won’t take you too long to get this meal together. Great for mid week or just a lazy weekend, serve with a salad and some crusty bread and you’re good to go.
I say quick because it’s basically just all about the layering of ingredients together. How could you ever tire of buttery eggplant, fresh oozing mozzarella, creamy pesto and a light and flavorful homemade sauce? I know I can’t!
I’m still able to find really good eggplant and I hope you can too so you could make this ASAP!
Here’s what you do:
Prepare the eggplant by cutting the tip and ends off, then stand it up and with your knife peel the skin off in a zebra fashion, striping it as you go around, leaving some skin on and taking some off. Then slice your eggplant into 3/4 inch rounds. Toss with olive oil and bake in a 450F oven until golden and tender.